Cranberry Chicken is an easy baked chicken dish made with boneless chicken breasts, cranberry sauce, French dressing, and onion soup mix. The sauce creates a sweet and tangy flavor that pairs well with the tender chicken. With just four ingredients and minimal preparation, this recipe is convenient for busy weeknights or family dinners. I can prepare it the night before and bake it when I’m ready to serve.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
6 skinless, boneless chicken breasts
1 ½ (1-ounce) packages dry onion soup mix
1 (16-ounce) can jellied cranberry sauce
1 cup French dressing
Directions
1. Prepare the chicken: I arrange the chicken breasts in a single layer in a 9×13-inch baking dish.
2. Mix the sauce: In a medium bowl, I stir together the dry onion soup mix, jellied cranberry sauce, and French dressing until well combined.
3. Marinate the chicken: I pour the cranberry mixture evenly over the chicken breasts, cover the baking dish with plastic wrap, and refrigerate for at least 8 hours.
4. Preheat the oven: I preheat the oven to 350°F. I remove the plastic wrap from the baking dish and loosely cover it with aluminum foil.
5. Bake the chicken: I remove the foil and bake the chicken uncovered for about 1 hour, until the center is no longer pink and an instant-read thermometer inserted into the thickest part reads at least 165°F.
6. Adjust the sauce if needed: If the sauce becomes too thick during baking, I stir in 2 tablespoons of water or chicken broth halfway through cooking.
7. Serve: I spoon the cranberry sauce over the cooked chicken before serving.
Servings and Timing
Servings: 6
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Marinating Time: 8 hours
Total Time: 9 hours 30 minutes
Variations
I can use chicken thighs instead of chicken breasts, adjusting the baking time as needed and checking that the chicken reaches 165°F. For a slightly different texture, I can try whole-berry cranberry sauce instead of jellied cranberry sauce. I can also use a different French dressing variety to adjust the sweetness and tanginess of the sauce. If I prefer a thinner sauce, I add a small amount of water or chicken broth during baking.
Storage/Reheating
I store leftover Cranberry Chicken in an airtight container in the refrigerator and use it within 3–4 days. For longer storage, I freeze the cooked chicken with its sauce in a freezer-safe container. To reheat, I place the chicken and sauce in a covered baking dish and warm in a 325°F oven until heated through to 165°F. I can also reheat individual portions in the microwave, adding a little water if the sauce has thickened.
FAQs
Can I use chicken thighs instead of chicken breasts?
Yes, I can substitute boneless chicken thighs for the breasts. I adjust the cooking time as needed and check that the internal temperature reaches 165°F.
Can I use whole-berry cranberry sauce?
Yes, whole-berry cranberry sauce works as an alternative to jellied cranberry sauce. It gives the finished sauce a chunkier texture.
Do I need to marinate the chicken overnight?
The recipe calls for at least 8 hours of refrigeration before baking. I usually prepare the chicken the night before so it is ready to cook the following day.
Can I prepare Cranberry Chicken ahead of time?
Yes, I can assemble the chicken and sauce in the baking dish, cover it, and refrigerate for at least 8 hours. I remove the plastic wrap before baking.
How do I know when the chicken is fully cooked?
I insert an instant-read thermometer into the thickest part of a chicken breast. The chicken is ready when it reaches an internal temperature of 165°F.
Why is my cranberry sauce too thick?
The sauce can thicken as it bakes. If needed, I stir in 2 tablespoons of water or chicken broth halfway through cooking.
Can I make Cranberry Chicken without French dressing?
French dressing is one of the main ingredients in this recipe and contributes sweetness, tanginess, and moisture. Omitting it would change the sauce, so I recommend keeping it for the intended result.
Can I freeze leftover Cranberry Chicken?
Yes, I can freeze the cooked chicken with its sauce in an airtight, freezer-safe container. I thaw it in the refrigerator before reheating.
What can I serve with Cranberry Chicken?
I serve Cranberry Chicken over white rice or mashed potatoes to soak up the sauce. Steamed vegetables or a simple green salad also work well as side dishes.
Can I use frozen chicken breasts?
I thaw frozen chicken breasts completely in the refrigerator before preparing the recipe. This allows the chicken to marinate properly and cook more evenly.
Conclusion
Cranberry Chicken is a simple baked dinner that combines tender chicken with a sweet and tangy cranberry sauce. The four-ingredient recipe requires little hands-on preparation and can be assembled ahead of time. Served with rice, mashed potatoes, or vegetables, it’s a practical option for weeknight meals and family dinners.
Cranberry Chicken is an easy oven-baked dinner featuring tender, juicy chicken breasts coated in a sweet and tangy cranberry sauce made with French dressing and onion soup mix. With just four simple ingredients and minimal hands-on preparation, this flavorful make-ahead chicken recipe is perfect for busy weeknights, holiday gatherings, and family dinners.
Ingredients
6 skinless, boneless chicken breasts
1 ½ (1-ounce) packages dry onion soup mix
1 (16-ounce) can jellied cranberry sauce
1 cup French dressing
Instructions
Arrange the skinless, boneless chicken breasts in a single layer in a 9×13-inch baking dish, making sure they are evenly spaced.
In a medium mixing bowl, combine the dry onion soup mix, jellied cranberry sauce, and French dressing. Stir thoroughly until the ingredients form a well-blended, sweet and tangy sauce.
Pour the cranberry sauce mixture evenly over the chicken breasts, ensuring each piece is generously coated.
Cover the baking dish tightly with plastic wrap and refrigerate for at least 8 hours, preferably overnight, to allow the chicken to absorb the flavors.
When ready to cook, preheat the oven to 350°F (175°C). Remove the baking dish from the refrigerator and discard the plastic wrap.
Loosely cover the baking dish with aluminum foil and place it in the preheated oven. Bake for approximately 15 minutes.
Carefully remove the aluminum foil and continue baking uncovered for approximately 1 hour, or until the chicken is fully cooked and an instant-read thermometer inserted into the thickest part registers at least 165°F (74°C).
Check the sauce halfway through baking. If it becomes too thick, gently stir in 2 tablespoons of water or chicken broth to maintain a smooth consistency.
Remove the baking dish from the oven and allow the chicken to rest for a few minutes before serving.
Spoon the warm cranberry sauce generously over each chicken breast and serve with rice, mashed potatoes, or your favorite vegetables.
Notes
Boneless, skinless chicken thighs can replace chicken breasts. Adjust the baking time as needed and ensure the internal temperature reaches at least 165°F (74°C).
Whole-berry cranberry sauce can be substituted for jellied cranberry sauce for a chunkier texture and more visible cranberry pieces.
Different varieties of French dressing can be used to adjust the sweetness and tanginess of the finished sauce.
For the best flavor, marinate the chicken in the refrigerator for at least 8 hours or overnight before baking.
Prepare the chicken and cranberry sauce the night before, cover the baking dish, and refrigerate until ready to cook.
If the sauce becomes too thick during baking, add approximately 2 tablespoons of water or chicken broth and stir gently.
Always check the thickest part of the chicken with an instant-read thermometer to confirm it has reached a safe internal temperature of 165°F (74°C).
Thaw frozen chicken breasts completely in the refrigerator before marinating to ensure even cooking.
French dressing contributes sweetness, acidity, and moisture, so keeping it in the recipe provides the intended flavor and texture.
Store leftover Cranberry Chicken with its sauce in an airtight container in the refrigerator for up to 3–4 days.
Freeze fully cooked and cooled chicken with its sauce in a freezer-safe container for up to 3 months for best quality.
Thaw frozen leftovers overnight in the refrigerator before reheating.
Reheat leftover chicken and sauce in a covered baking dish at 325°F (165°C) until the internal temperature reaches 165°F (74°C).
Individual portions can also be reheated in the microwave. Add a small splash of water if the cranberry sauce has thickened.
Serve over steamed white rice, brown rice, or creamy mashed potatoes to soak up the flavorful cranberry sauce.
Pair with steamed green beans, roasted broccoli, carrots, or a fresh green salad for a balanced family dinner.
Prep Time:15 minutes
Cook Time:1 hour 15 minutes
Category:Dinner
Method:Baking
Cuisine:American
Nutrition
Serving Size:1 chicken breast with cranberry sauce (1/6 of recipe)
